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1. Microbial biopreservatives for controlling the spoilage of beef and lamb meat: their application and effects on meat quality

Author:
Michelle M. Xu; Mandeep Kaur; Christopher J. Pillidge; Peter J. Torley
Source:
Critical reviews in food science and nutrition 2022 v.62 no.17 pp. 4571-4592
ISSN:
1549-7852
Subject:
Brochothrix thermosphacta,   etc   ; Enterobacteriaceae; Pseudomonas; bacteriocins; beef; biopreservation; biopreservatives; humans; lamb meat; meat production; meat quality; nutrition; raw meat; shelf life; spoilage;     Show all 15 Subjects
Abstract:
... Biopreservation is a recognized natural method for controlling the growth of undesirable bacteria on fresh meat. It offers the potential to inhibit spoilage bacteria and extend meat shelf-life, but this aspect has been much less studied compared to using the approach to target pathogenic bacteria. This review provides comprehensive information on the application of biopreservatives of microbial or ...
DOI:
10.1080/10408398.2021.1877108

2. Investigation of the relationship between microbiota dynamics and volatile changes in chilled beef steaks held under high-oxygen packaging enriched in carbon dioxide

Author:
Jun Yang; Xiaoyin Yang; Hai Lin; Rongrong Liang; Lebao Niu; Lixian Zhu; Xin Luo; David L. Hopkins; Yimin Zhang
Source:
Meat science 2022 v.191 pp. 108861
ISSN:
0309-1740
Subject:
Brochothrix thermosphacta,   etc   ; 2-heptanone; Pseudomonas; Serratia; acetoin; antibacterial properties; bacterial growth; beef; carbon dioxide; cold storage; diacetyl; freshness; meat science; microorganisms; octenol; off odors; spoilage;     Show all 17 Subjects
Abstract:
... Carbon dioxide (CO₂) plays an important bacteriostatic role in high-oxygen modified atmosphere packaging (HiOx-MAP). This study aimed to explore the influence of CO₂ on the volatile organic compounds (VOCs) profile in HiOx-MAP beef steaks and assess the changes in VOCs associated with microbiota dynamics during 20-days of chilled storage. Compared to control MAP (CMAP: 50% O₂/50% N₂), CO₂-enriched ...
DOI:
10.1016/j.meatsci.2022.108861

3. Metabolomics reveals spoilage characteristics and interaction of Pseudomonas lundensis and Brochothrix thermosphacta in refrigerated beef

Author:
Jinyu Fang; Lifang Feng; Haixia Lu; Junli Zhu
Source:
Food research international 2022 v.156 pp. 111139
ISSN:
0963-9969
Subject:
Brochothrix thermosphacta,   etc   ; Pseudomonas lundensis; alanine; anserine; biomarkers; chilled meats; coculture; color; creatine; food research; glutamine; ground beef; histidine; inosine; metabolism; metabolites; metabolome; metabolomics; refrigeration; spoilage; total volatile basic nitrogen; uracil;     Show all 22 Subjects
Abstract:
... Pseudomonas lundensis and Brochothrix thermosphacta are key spoilage microorganisms in aerobically stored chilled meat. The present study aimed to investigate the physicochemical and metabolomic profiles of refrigerated ground beef inoculated P. lundensis (PL) and B. thermosphacta (BT) as mono- or co-culture (BP). P. lundensis was the dominant spoilage strain in the co-culture of ground beef. A la ...
DOI:
10.1016/j.foodres.2022.111139

4. Unravelling microbial populations and volatile organic compounds of artisan fermented liver sausages manufactured in Central Italy

Author:
Luca Belleggia; Ilario Ferrocino; Anna Reale; M. Naceur Haouet; Maria Rita Corvaglia; Vesna Milanović; Floriana Boscaino; Tiziana Di Renzo; Sara Di Bella; Monica Borghi; Silvana Farneti; Cristiana Cesaro; Cristiana Garofalo; Federica Cardinali; Lucia Aquilanti; Evan Musari; Luca Cocolin; Andrea Osimani
Source:
Food research international 2022 v.154 pp. 111019
ISSN:
0963-9969
Subject:
Brochothrix thermosphacta,   etc   ; Aspergillus; Candida; Carnobacterium; Debaryomyces hansenii; Enterobacteriaceae; Enterococcus; Lactobacillus coryniformis; Lactococcus garvieae; Leuconostoc; Macrococcus caseolyticus; Orthohepevirus A; Penicillium; Pseudomonadaceae; Psychrobacter; Scopulariopsis; Staphylococcus equorum; Staphylococcus succinus; Staphylococcus xylosus; Starmerella; Weissella; Yarrowia; anaerobes; fermentation; food research; fungi; furans; lactic acid; lactones; liver; mycobiota; nitrogen; ready-to-eat foods; sulfur; terpenoids; volatile organic compounds; Italy;     Show all 37 Subjects
Abstract:
... The aim of the present study was to obtain information on the occurrence of bacteria and eumycetes in ready-to-eat fermented liver sausages manufactured by 20 artisan producers located in the Marche Region (Italy). To this end, culture-dependent analyses and metataxonomic sequencing were carried out. Physico-chemical parameters and volatilome of the fermented liver sausages were also studied. Fina ...
DOI:
10.1016/j.foodres.2022.111019

5. Proof of concept: predicting the onset of meat spoilage by an integrated oxygen sensor spot in MAP packages

Author:
S. Kolbeck; M. Hilgarth; R.F. Vogel
Source:
Letters in applied microbiology 2021 v.73 no.1 pp. 39-45
ISSN:
0266-8254
Subject:
Brochothrix thermosphacta,   etc   ; Carnobacterium divergens; Carnobacterium piscicola; Leuconostoc gelidum; beef; headspace analysis; microorganisms; oxygen; oxygen consumption; poultry; poultry meat; prediction; sensory evaluation; spoilage; wastes;     Show all 15 Subjects
Abstract:
... During storage of modified atmosphere packaged (MAP) meat, the initial microbiota grows to high cell numbers, resulting in perceptible spoilage after exceeding a specific threshold level. This study analyses, whether elevated oxygen consumption in the headspace of MA‐packages would enable a prediction method for meat spoilage. We monitored the growth of single spoiling species inoculated on high‐o ...
DOI:
10.1111/lam.13473

6. Εvaluation of the microbial stability and shelf life of 50% NaCl-reduced traditional Greek pork meat product “Syglino of Monemvasia” stored under vacuum at different temperatures

Author:
Eleni Michelakou; Efstathios Giaouris; Dimitrios Doultsos; Constantina Nasopoulou; Panagiotis Skandamis
Source:
Heliyon 2021 v.7 no.11 pp. e08296
ISSN:
2405-8440
Subject:
Brochothrix thermosphacta,   etc   ; color; diet; flavor; markets; odors; pH; pork; refrigeration; shelf life; spoilage; taste;     Show all 12 Subjects
Abstract:
... Nowadays, consumers are increasingly concerned about nutrition and health issues. “Syglino of Monemvasia” is a traditional Greek cooked and smoked, sliced pork meat product. Although this is a nutritious food, its consumption should be done in moderation due to the pickling process of its preparation. This product was thus here optimized to contain half salt (NaCl) amount and its microbial stabili ...
DOI:
10.1016/j.heliyon.2021.e08296

7. Microbial, chemical qualities and shelf-life of blue swimming crab (Portunus armatus) lump meat as influenced by in-package high voltage cold plasma treatment

Author:
Oladipupo Odunayo Olatunde; Kasidate Chantakun; Soottawat Benjakul
Source:
Food bioscience 2021 v.43 pp. 101274
ISSN:
2212-4292
Subject:
Brochothrix thermosphacta,   etc   ; Lysinibacillus; Portunus; Pseudoalteromonas haloplanktis; Pseudomonas lundensis; Shewanella baltica; cold; color; crabs; electric potential difference; meat; nonthermal processing; oxidation; oxygen; pH; polyunsaturated fatty acids; refrigeration; shelf life; spoilage;     Show all 19 Subjects
Abstract:
... The impact of high voltage cold plasma (HVCP) produced by the mixture of gases (oxygen and argon 10:90 v/v) on microbiological and chemical qualities as well as shelf-life of blue swimming crab lump meat (CLM) was investigated. CLM was subjected to HVCP for different treatment times (HV-TT; 0, 5, 10, and 15 min). No bacteria were detected for CLM treated with HVCP for 10 and 15 min (CLM-CP-10 and ...
DOI:
10.1016/j.fbio.2021.101274

8. Quest of Intelligent Research Tools for Rapid Evaluation of Fish Quality: FTIR Spectroscopy and Multispectral Imaging Versus Microbiological Analysis

Author:
Maria Govari; Paschalitsa Tryfinopoulou; Foteini F. Parlapani; Ioannis S. Boziaris; Efstathios Z. Panagou; George-John E. Nychas
Source:
Foods 2021 v.10 no.2 pp. -
ISSN:
2304-8158
Subject:
Brochothrix thermosphacta,   etc   ; Dicentrarchus labrax; Enterobacteriaceae; Fourier transform infrared spectroscopy; Pseudomonas; air; bass; carbon dioxide; data analysis; data collection; estimation; lactic acid; microbiological quality; population; research; sensory evaluation; spectral analysis; storage temperature;     Show all 18 Subjects
Abstract:
... The aim of the present study was to assess the microbiological quality of farmed sea bass (Dicentrarchus labrax) fillets stored under aerobic conditions and modified atmosphere packaging (MAP) (31% CO₂, 23% O₂, 46% ₂,) at 0, 4, 8, and 12 °C using Fourier transform infrared (FTIR) spectroscopy and multispectral imaging (MSI) in tandem with data analytics, taking into account the results of conventi ...
DOI:
10.3390/foods10020264

9. Impact of a Combination of UV-C Irradiation and Peracetic Acid Spray Treatment on Brochothrix thermosphacta and Yersinia enterocolitica Contaminated Pork

Author:
Valerie Koller; Diana Seinige; Julia Saathoff; Corinna Kehrenberg; Carsten Krischek
Source:
Foods 2021 v.10 no.2 pp. -
ISSN:
2304-8158
Subject:
Brochothrix thermosphacta,   etc   ; Yersinia enterocolitica; decontamination; gastrointestinal system; irradiation; meat quality; peracetic acid; pork; risk; shelf life;     Show all 10 Subjects
Abstract:
... Efficient ways of decontamination are needed to minimize the risk of infections with Yersinia (Y.) enterocolitica, which causes gastrointestinal diseases in humans, and to reduce the numbers of Brochothrix (B.) thermosphacta to extend the shelf-life of meat. While many studies have focused on a single treatment of peracetic acid (PAA) or UV-C-irradiation, there are no studies about a combined trea ...
DOI:
10.3390/foods10020204

10. Bacteria of eleven different species isolated from biofilms in a meat processing environment have diverse biofilm forming abilities

Author:
Eva M. Wagner; Katharina Fischel; Nicole Rammer; Clara Beer; Anna Lena Palmetzhofer; Beate Conrady; Franz-Ferdinand Roch; Buck T. Hanson; Martin Wagner; Kathrin Rychli
Source:
International journal of food microbiology 2021 v.349 pp. 109232
ISSN:
0168-1605
Subject:
Brochothrix thermosphacta,   etc   ; Acinetobacter; Arthrobacter; Carnobacterium piscicola; Kocuria; Lactococcus piscium; Microbacterium; Pseudomonas fragi; Psychrobacter; Rhodococcus erythropolis; Stenotrophomonas; biofilm; biomass; cellulose; environmental DNA; food microbiology; glucose; lifestyle; meat; meat processing; metabolism; microbial load; models; product safety; sequence analysis; spoilage; stainless steel;     Show all 27 Subjects
Abstract:
... Biofilms are formed by microorganisms protected by a self-produced matrix, most often attached to a surface. In the food processing environments biofilms endanger the product safety by the transmission of spoilage and pathogenic bacteria.In this study, we characterised the biofilm formation of the following eleven strains isolated from biofilms in a meat-processing environment: Acinetobacter harbi ...
DOI:
10.1016/j.ijfoodmicro.2021.109232

11. Black chokeberry (Aronia melanocarpa L.) pomace extracts inhibit food pathogenic and spoilage bacteria and increase the microbiological safety of pork products

Author:
Laura Tamkutė; Rūta Vaicekauskaitė; Beatriz M. Gil; Jordi Rovira Carballido; Petras Rimantas Venskutonis
Source:
Journal of food processing and preservation 2021 v.45 no.3 pp. e15220
ISSN:
0145-8892
Subject:
Brochothrix thermosphacta,   etc   ; Aronia melanocarpa; Listeria monocytogenes; Pseudomonas putida; anti-infective agents; antimicrobial properties; carbon dioxide; cooked foods; ethanol; heat; ingredients; lactic acid; microbial growth; microbial load; microbiological quality; phytochemicals; pomace; pomace extracts; pork; processed meat; shelf life; slurries; spoilage;     Show all 23 Subjects
Abstract:
... The effects of different concentrations of defatted by supercritical CO₂ chokeberry pomace extracts isolated by consecutive pressurized ethanol and water on the growth of Listeria monocytogenes, Brochothrix thermosphacta, Pseudomonas putida, lactic acid bacteria (LAB), and aerobic mesophilic bacteria (AMB) were tested. The extracts at >3.3% concentration effectively inhibited tested bacteria in th ...
DOI:
10.1111/jfpp.15220

12. The Microbiota of Modified-Atmosphere-Packaged Cooked Charcuterie Products throughout Their Shelf-Life Period, as Revealed by a Complementary Combination of Culture-Dependent and Culture-Independent Analysis

Author:
Evelyne Duthoo; Geertrui Rasschaert; Frédéric Leroy; Stefan Weckx; Marc Heyndrickx; Koen De Reu
Source:
Microorganisms 2021 v.9 no.6 pp. -
ISSN:
2076-2607
Subject:
Brochothrix thermosphacta,   etc   ; DNA barcoding; Lactococcus piscium; Leuconostoc carnosum; Photobacterium; cooked foods; evolution; extended shelf life; ham; lactic acid; refrigeration; spoilage; storage time;     Show all 13 Subjects
Abstract:
... Although refrigeration and modified-atmosphere packaging (MAP) allow for an extended shelf life of cooked charcuterie products, they are still susceptible to bacterial spoilage. To obtain better insights into factors that govern product deterioration, ample information is needed on the associated microbiota. In this study, sliced MAP cooked ham and cooked chicken samples were subjected to culture- ...
DOI:
10.3390/microorganisms9061223

13. Effect of a Lactobacillus sakei and Staphylococcus xylosus protective culture on Listeria monocytogenes growth and quality traits of Italian fresh sausage (salsiccia) stored at abusive temperature

Author:
Francesca Pedonese; Beatrice Torracca; Simone Mancini; Sonia Pisano; Barbara Turchi; Domenico Cerri; Roberta Nuvoloni
Source:
Italian journal of animal science 2020 v.19 no.1 pp. 1363-1374
ISSN:
1828-051X
Subject:
Brochothrix thermosphacta,   etc   ; Enterobacteriaceae; Lactobacillus sakei; Listeria monocytogenes; Pseudomonadaceae; Staphylococcus xylosus; acidity; animal science; color; evolution; microbiological quality; pH; sausages; spoilage; storage temperature;     Show all 15 Subjects
Abstract:
... Fresh sausages are not always thoroughly cooked before consumption and can support the growth of pathogenic microorganisms, especially when stored at incorrect temperatures. The aim of this study was to verify the growth of Listeria monocytogenes in Italian salsiccia stored at 2 °C, 7 °C and 12 °C for 9 days (t9) with (PC+) and without (PC–) a commercial protective culture (Lactobacillus sakei and ...
DOI:
10.1080/1828051X.2020.1844084

14. Immersing fresh chicken into an aqueous hop (Humulus lupulus) extract to delay spoilage during vacuum refrigerated storage

Author:
Corina Nieto; Diego E. Carballo; Irma Caro; Emiliano J. Quinto; Sonia Andrés; Javier Mateo
Source:
CyTA: journal of food 2020 v.18 no.1 pp. 132-136
ISSN:
1947-6345
Subject:
Brochothrix thermosphacta,   etc   ; Enterobacteriaceae; Humulus lupulus; breasts; chicken meat; chickens; cold storage; cooked foods; flavor; lactic acid; palatability; shelf life; spoilage; storage time; vacuum packaging;     Show all 15 Subjects
Abstract:
... Fresh chicken meat is a highly perishable product. The effect of immersing chicken breast in an aqueous hop extract (2 g/L) for 18 h at 2°C prior to being vacuum packed, on the growth of spoilage bacteria during a 35-day refrigerated storage period was evaluated in triplicate. The hop extract immersion treatment resulted in a significant decrease (p < 0.05) in lactic acid bacteria counts during th ...
DOI:
10.1080/19476337.2020.1722245

15. The microbiology of beef steaks stored aerobically or anaerobically in vacuum pack films with different oxygen barrier properties

Author:
Siobhán McSharry; Leonard Koolman; Paul Whyte; Declan Bolton
Source:
Food packaging and shelf life 2020 v.26 pp. 100597
ISSN:
2214-2894
Subject:
Brochothrix thermosphacta,   etc   ; Enterobacteriaceae; Pseudomonas; bacterial growth; beef; color; lactic acid; oxygen; shelf life; spoilage; temperature;     Show all 11 Subjects
Abstract:
... The objective of this study was to investigate bacterial growth on beef steaks stored under different atmospheric conditions (aerobic, anaerobic and low, medium and high barrier film vacuum packs) at 2 °C and temperature abuse (20 °C) conditions while monitoring changes in physicochemical and colour stability. At 2 °C, packaged steaks did not show significantly (p≥0.05) reduced growth of mesophili ...
DOI:
10.1016/j.fpsl.2020.100597

16. A Multi-Model Approach to Implement a Dynamic Shelf Life Criterion in Meat Supply Chains

Author:
Antonia Albrecht; Maureen Mittler; Martin Hebel; Claudia Waldhans; Ulrike Herbert; Judith Kreyenschmidt
Source:
Foods 2021 v.10 no.11 pp. -
ISSN:
2304-8158
Subject:
Brochothrix thermosphacta,   etc   ; Enterobacteriaceae; Pseudomonas; color; food waste; lactic acid; logit analysis; meat quality; microbial contamination; plate count; pork; prediction; predictive microbiology; raw meat; shelf life; spoilage; supply chain; temperature; texture;     Show all 19 Subjects
Abstract:
... The high perishability of fresh meat results in short sales and consumption periods, which can lead to high amounts of food waste, especially when a fixed best-before date is stated. Thus, the aim of this study was the development of a real-time dynamic shelf-life criterion (DSLC) for fresh pork filets based on a multi-model approach combining predictive microbiology and sensory modeling. Therefor ...
DOI:
10.3390/foods10112740

17. qPCR quantification of Carnobacterium maltaromaticum, Brochothrix thermosphacta, and Serratia liquefaciens growth kinetics in mixed culture

Author:
Kaniz Mohsina; Mandeep Kaur; John P. Bowman; Shane Powell; Mark L. Tamplin
Source:
Journal of microbiological methods 2020 v.175 pp. 105961
ISSN:
0167-7012
Subject:
Brochothrix thermosphacta,   etc   ; Carnobacterium piscicola; DNA; Serratia; beef; evolution; growth models; microbiome; mixed culture; plate count; population density; spoilage;     Show all 12 Subjects
Abstract:
... Quantifying growth kinetics of specific spoilage microorganisms in mixed culture is required to describe the evolution of food microbiomes. A qPCR method was developed to selectively amplify individual meat spoilage bacteria, Carnobacterium maltaromaticum, Brochothrix thermosphacta and Serratia liquefaciens, within a broth medium designed to simulate the composition of beef. An optimized method of ...
DOI:
10.1016/j.mimet.2020.105961

18. Antimicrobial mechanism of linalool against Brochothrix thermosphacta and its application on chilled beef

Author:
Rongrong He; Qiuping Zhong; Weijun Chen; Ming Zhang; Jianfei Pei; Haiming Chen; Wenxue Chen
Source:
Food research international 2022 v.157 pp. 111407
ISSN:
0963-9969
Subject:
Brochothrix thermosphacta,   etc   ; adenosinetriphosphatase; beef; cell structures; energy; food industry; food research; linalool; malonic acid; minimum inhibitory concentration; nucleic acids; oxidative stress; pH; total volatile basic nitrogen; tricarboxylic acid cycle; zeta potential;     Show all 16 Subjects
Abstract:
... This work aimed to explore the antibacterial ability and potential mechanism of linalool against Brochothrix thermosphacta (B. thermosphacta), providing knowledge of the preservation of chilled beef with linalool. The results found that linalool had an encouraging inhibitory effect on B. thermosphacta with a minimum inhibitory concentration (MIC) of 1.5 mL/L. Results of FESEM and zeta potential co ...
DOI:
10.1016/j.foodres.2022.111407

19. The microbiology of beef from carcass chilling through primal storage to retail steaks

Author:
Siobhán McSharry; Leonard Koolman; Paul Whyte; Declan Bolton
Source:
Current research in food science 2021 v.4 pp. 150-162
ISSN:
2665-9271
Subject:
Brochothrix thermosphacta,   etc   ; Enterobacteriaceae; Pseudomonas; beef; color; cross contamination; flavor; lactic acid; odors; pH; research; shelf life; temperature; water activity;     Show all 14 Subjects
Abstract:
... The primary objective of this study was to investigate if alternative time-temperature carcass chilling combinations resulted in lower microbial (TVC, Enterobacteriaceae, Lactic Acid Bacteria, Pseudomonas spp. And Brochothrix thermosphacta) counts and, if achieved, would reduced levels remain throughout the beef chain. Physicochemical (temperature, pH, water activity) characteristics were also rec ...
DOI:
10.1016/j.crfs.2021.03.002

20. Survive and thrive: Control mechanisms that facilitate bacterial adaptation to survive manufacturing-related stress

Author:
M. Marmion; G. Macori; M. Ferone; P. Whyte; A.G.M. Scannell
Source:
International journal of food microbiology 2022 v.368 pp. 109612
ISSN:
0168-1605
Subject:
Brochothrix thermosphacta,   etc   ; Campylobacter; Escherichia coli; Listeria monocytogenes; Pseudomonas; Salmonella enterica; bacterial contamination; biofilm; chicken industry; chicken meat; cold; food microbiology; food safety; heat; hygiene; lactic acid; proteome; risk; shelf life; sporulation; transcriptome;     Show all 21 Subjects
Abstract:
... The control of bacterial contaminants on chicken meat is a key area of interest in the broiler industry. Microbes that pose a significant food safety risk on chicken include Campylobacter spp., Salmonella enterica, Listeria monocytogenes and Escherichia coli. In addition, microbes including Pseudomonas spp., Brochothrix thermosphacta and Lactic Acid Bacteria must be controlled to ensure product qu ...
DOI:
10.1016/j.ijfoodmicro.2022.109612